First, wash your strawberries, then slice them up into quarters and add them to your Instant Pot. (You can just cut them in half, but you will have to mash or blend them more later on so just start out small.)
Then add your orange zest, lemon juice, and honey. Mix this all together and cover your Instant Pot, but do not turn it on. Let this mixture sit for 30 minutes. This will allow the strawberries to release some of their juices.
When 30 minutes have elapsed, give the mixture a stir, then close and seal your Instant Pot.
Set the Instant Pot for 1 minute on Manual Mode/High Pressure. It will take 5 - 10 minutes to come to pressure, then it will cook for 1 minute.
When one minute is up, let the Instant Pot sit and naturally release for 15 minutes. (If you have a "Keep Warm" setting, you can just leave that on and use it as a timer!) While 15 minutes is counting down, mix your arrowroot and water together to form a slurry. (If you just add dry arrowroot to your strawberries, it will get boogery and gross!)
After 15 minutes, release any remaining pressure manually, then open your Instant Pot and set it to the "Sauté" function. (Your jam will look really watery - this is okay!)
When the mixture starts to bubble, mix in your arrowroot slurry. (I like to add a touch of liquid from the jam to the slurry, but I don't think it actually does anything ;) ) Let this all bubble together for a few minutes then turn off your Instant Pot.
Now, you can either mash up your strawberries or blend them with an immersion blender to the consistency that you desire. Since I started out with pretty small strawberries, I just gave them a light mash.
Let the mixture cool, then serve or transfer to jars - it will seem a little thin right now, but it will thicken as it cools.